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Chunky Breakfast Marmalade

This method produces a chunkier, tarter marmalade with a denser mouth-feel.

1kg Oranges

500 grams Grapefruit

500 grams Lemons

Additional juice of 2 lemons, reserved

2.5 kg sugar

¼ teaspoon of salt

¼ cup of Cointreau

Wash all fruit in hot water, ensuring all wax, labels and imperfections have been removed.

Place all fruit, whole, in a large heavy bottomed pan and fill with warm water.Bring water to the boil and allow fruit to soften for two hours, uncovered.

Remove water and allow fruit to cool.Using a sharp knife, cut the zest off the fruits and cut into thin strips.Scrape the pulp of the fruit out and return it to the pan with the zest.Add the additional juice of two lemons, the salt and the sugar and bring the mixture to the boil.

Stir constantly for 10-15 minutes or until the desired consistency is reached.Skim out any remaining pips or scum. Allow to cool slightly before adding Cointreau*.

To test for setting place a saucer in the freezer and dab hot marmalade onto the plate.If the skin wrinkles when you run a spoon through it as it cools the marmalade should set well.If setting is not progressing, commercial setting agent can be added, alternatively add an additional cup of sugar dissolved in lemon juice.

Ladle into prepared jars - should yield at least 6 good-sized jars.

* If you add the Cointreau while the marmalade is still at near-boiling point the mix will foam up violently - probably over the sides of your pan and possibly onto you - burning you and your stove.I have learned this from experience and can't say that I particularly recommend it.